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Lumb, Marianne : Konyhai késtechnikák

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Hogyan szeleteljünk, csontozzunk, karikázzunk, aprítsunk, kockázzunk, vagdaljunk, filézzünk.
A jó késtechnika a legfontosabb alkotóelem minden recepthez. Annak ismerete, hogy melyik kés a megfelelő az egyes feladatokhoz, és azt hogyan használjuk, könnyebbé, gyorsabbá és biztonságosabbá teszi a főzést. Akár hagymát kockázunk fel, halat filézünk, osztrigát nyitunk fel vagy kétszersültet szeletelünk, ez a könyv segítséget nyújt a megfelelő kés kiválasztásában, és bemutatja, mi a helyes előkészítési módszer a professzionális végeredményhez.

condition:
category:	Books > Gastronomy >
publisher:	Gabo, 2010
item number / ISBN:	9789636894122
binding:	hardcover
pages:	176
language:	Hungarian